Acorn Squash Salad with Maple Vinaigrette Recipe via Marcia Selden

Marcia Selden Catering

Fall is the right time to get your squash on, and acorn squash is one of our favorites. Choose acorn squash that is heavy for its size, with a hard skin free of blemishes. Marcia Selden pairs this with the sweetness of a little maple vinaigrette, bringing out the flavor in the already desert-like squash. Enjoy this recipe for Acorn Squash Salad with Maple Vinaigrette.    

Acorn Squash Salad with Maple Vinaigrette

Yield: 2 portions


  • 1 Acorn Squash, cut into 2 inch rounds, skin on, clean and keep the seeds
  • 2 t good quality Maple Syrup
  • 1 T EVOO
  • S+P
  • 2 handfuls of Mixed Greens
  • 6 White Endive Leaves, 3 per salad
  • 1 medium sized, cooked Beet, ½ per salad, cut into wedges
  • Pinch of Cayenne
  • Pinch of Paprika
  • 1 T EVOO
  • Maple Vinaigrette (recipe follows)
  • 2 T Balsamic Glaze


  1. Preheat oven to 350 degrees.
  2. Toss Acorn Squash rounds with Maple Syrup and EVOO. Lay on baking sheet and cook for 10-15 minutes, depending on how powerful your oven is, or until they are cooked through.
  3. Next, put 1 T of EVOO in a pan and toast the squash seeds. Then toss with a pinch of Cayenne and a pinch of Paprika. Lay on paper towels to dry. 
  4. To serve, put the mixed greens and endives in the squash round on a plate. Carefully place beets in the greens, and sprinkle the squash seeds. Drizzle the balsamic glaze around the plate and then drizzle the Maple Vinaigrette over the greens.

Maple Vinaigrette

  • 2 T Maple syrup
  • 2 t Dijon
  • 2 t Lemon Juice
  • 2 t Sherry Vinegar
  • Pinch Cayenne
  • 4 T EVOO
  • S+P


  1. Whisk the Maple Syrup, Lemon Juice, Sherry Vinegar, Cayenne, and S+P together in a bowl. Slowly drizzle in the EVOO, a little at a time, while whisking until the dressing is emulsified. 
  2. Taste for flavor, then serve.